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bratwurst sandwich with cheese sauce on a white plate

Beer Brats with Cheese Sauce

Published by Kate
These beer brats and cheese sauce are made entirely on the grill—so only minimal clean-up is necessary!
5 from 3 votes
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Entree
Cuisine American
Servings 6 sandwiches
Calories 723 kcal

Ingredients
  

For the cheese sauce:

  • 1 tablespoon butter
  • 2 tablespoons flour
  • ¾ cup half and half, warmed
  • 1 tablespoon spicy brown mustard
  • 12 ounces (1½ cups) room temperature beer, divided
  • 8 ounces grated sharp cheddar cheese
  • 2 teaspoons cornstarch
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Cayenne pepper or hot sauce, to taste

For the beer brats:

  • 6 bratwurst sausages
  • 1 cup beer
  • 2 onions, sliced ½ inch thick
  • vegetable oil, as needed
  • 6 hero or hard rolls, each about 6 inches long, split

Instructions
 

  • For a charcoal grill, build a two-zone fire by situating heated coals on only one side of the grill, and leaving the other side empty.
  • For a gas grill, heat one side of the grill but not the other. You’ll need both sides of the grill and both levels of heat to properly cook your brats.

For the cheese sauce:

  • In a medium saucepan, melt the butter over the void side of the grill. Whisk in the flour and cook for 1 minute. Add in the half and half and cook until thickened a bit, whisking constantly, 1 to 2 minutes.
  • Once hot and thickened, add the mustard and slowly whisk in 4 ounces (½ cup) beer. Continue to cook until very hot.
  • Lower the heat and toss the cheese in a bowl with the cornstarch. Slowly add the cornstarch/cheese to the sauce, whisking well to incorporate after each addition until melted.
  • Remove from heat; season with salt, pepper, and a pinch of cayenne or hot sauce to taste; and set the sauce aside.

For the beer brats:

  • Place the remaining beer and the brats in an oven-proof pan, and place the pan on the grill.
  • Boil brats in the beer for 10 to 15 minutes or until the brats turn white, turning them a few times. Use a pair of long-handled tongs to move and rotate your brats, being careful not to pierce or break the skin throughout the cooking process.
  • Meanwhile, brush the onion slices with oil and grill them—turning a few times until they’re softened and charred.
  • Move the pan over to the cool side and remove the sausages, placing them directly over the coals. Watch your brats closely and rotate to avoid burning. You want even grill marks on all sides, which will take 10 to 12 minutes.
  • Place the grilled onions in the beer bath pan when they are done.
  • Prepare the rolls by brushing cut sides with oil and grill (cut sides down) until the bread is lightly toasted.
  • Cut the rested sausages diagonally into ¾ inch thick slices and divide among the toasted rolls. Top with the grilled onions and pour the beer-cheese sauce over.
  • Serve, with any additional cheese sauce on the side.

Notes

For the cheese sauce, make sure that your saucepan is entirely metal, with no plastic or silicone parts that could melt on the grill.
To make clean-up even easier, use a foil pan for the beer bath.
The cheese sauce can be made ahead, and reheated either on the grill or on a stovetop. Store it in the refrigerator until you're ready to use it, and whisk it well when reheating it to reincorporate all the ingredients.
The nutrition facts include all ingredients, including using all of the cheese sauce. You will likely have cheese sauce leftover, however.

Nutrition

Serving: 1/6 of the recipeCalories: 723kcalCarbohydrates: 47gProtein: 30gFat: 45gSaturated Fat: 20gPolyunsaturated Fat: 0gTrans Fat: 0gCholesterol: 119mgSodium: 1527mgFiber: 3gSugar: 4g
Keyword beer brats, cheese sauce
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